Author Notes
This is what I’ve been doing lately. Almost every day, because of “This is the best bread ever mum”! And because the little one is so right. It’s good, no doubt about that but when I think about the best part of this story it has to be the simplicity of making and baking this bread.This is what I’ve been doing lately. Almost every day, because of “This is the best bread ever mum”! And because the little one is so right. It’s good, no doubt about that but when I think about the best part of this story it has to be the simplicity of making and baking this bread. —Jasmina Gajic
Ingredients
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500 grams
white spelt flour
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2 tablespoons
wholemeal spelt flour
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1 teaspoon
dry yeast
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1 1/2 teaspoons
sea salt
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1/2 teaspoon
sugar
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2 tablespoons
olive oil
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350 milliliters
warm water
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1
egg white
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1 tablespoon
sesame seed
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1 tablespoon
black sesame seed
Directions
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Mix white Spelt flour, 1 teaspoon sea salt, sugar and yeast in a large mixing bowl. Make a well in the middle and pour in the water. Mix gently with a wooden spoon and add olive oil. Now use your hands to make a dough. Work on it until smooth, approximately for 5 minutes.
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Sprinkle wholemeal flour on your working surface and do the same with sea salt. Roll your dough in it and transfer to a clean, again flour dusted bowl and leave to rise for an hour. Kneed gently just a few times before transferring to the refrigerator and leave overnight.
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Once you are ready, take the dough from the refrigerator and transfer to a baking tin lined with baking paper. Score the top of the dough with a sharp knife and leave for an hour to rest and slightly rise. Brush with lightly mixed egg whites and sprinkle with sesame seeds just before baking. Bake for 45-50 minutes on 180C. Leave to cool before cutting.
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